slice the beef as thin as you can and put it in a bowl

mix together the spices from soy sauce to smoke flavor

pour HALF of the mix over the beef, cook a small piece to test for flavor

if you want MORE flavor add the remainder of the spice mix

cover and refrigerate the beef for at least 2 hours, 4 is better

when you're ready to dry the meat preheat the oven to 175°

lay stainless steel baking racks over baking sheets

pay the beef dry and lay the slices on the prepared pans

place in the oven and let it dry for 3-4 hours, rotating pans as needed

the beef jerky is done when it hits a temperature of 160° or it's tough and leathery

remember it will get tougher as it cools so don't over-dry it

store in a bag in the fridge because homemade beef jerky isn't shelf-stable as you haven't used any preserving salts